Chili has become a regular in the rotation at our house. I love it because not only does it taste good, it is super easy to prep in the morning, throw in the slow cooker, and have a delicious meal at ready at the end of the day. The original recipe does not require cooking all day in the slow cooker, but I think there is an added benefit for it. It really makes a difference to the flavor. And of course, I make a large pot so that we can have leftovers (it always tastes better on day two).
One of the biggest changes I made from the original recipe was making a substitute of ground chicken for ground beef. I honestly don’t think it makes any difference to the flavor.
Chili
2016-04-15 18:35:25
Ingredients
- 2 lbs. ground chicken (or ground beef)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 1 garlic clove, minced
- 1/8 teaspoon salt
- ½ teaspoon pepper
- 2 cups water
- 1 (14.5 oz.) can of diced tomatoes
- 1 can of drained kidney beans
- 1 can of drained pinto beans
- 1 can of fire-roasted corn
- 1/4 cup chili powder
- ¼ to ½ teaspoon cayenne (optional)
- 2 teaspoon cumin
Optional for Toppings
- Chopped fresh cilantro
- Chopped onions
- Shredded cheese
- Frito's corn chips
- Sour Cream
Instructions
- Brown ground chicken (or beef)
- Add onion, bell pepper, garlic and sauté for 1 minute
- Add salt, pepper, chili powder, cayenne, and cumin, mix well. Allow to saute for 3-4 minutes.
In a slow cooker add
- Water, beans, corn, tomatoes, and ground chicken mixture.
- Cook on low 6-8 hours.
- Serve in bowls with toppings of your choice.
Notes
- For thicker chili add 2 tablespoons mesa flour mixed with 1/3 cup of water.
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